Bradford and I traveled to New York about a month ago. While we were there, we ate some delicious food. One such treat was a toasted marshmallow milkshake at Stand Burger. I was definitely skeptical at first. Marshmallows and milkshakes was not a combination I had considered before. As soon as I took my first sip out of the giant red straw, I entered my happy place and did not want to leave it. It was one of the best milkshakes I had tasted. (Click here to read Gourmet Magazine's Francis Lam's description of the heavenly treat.)
Of course I immediately thought, how can I re-create this at home, when I'm 2500 miles away from the nearest Stand Burger? Luckily, Gourmet magazine did the dirty work for me.
Prep Time: 5 min
3 large scoops vanilla ice cream*
1 Tablespoon whole milk**
1 large dollop plain yogurt***
5 Kraft Jumbo Jet-puffed marshmallows
*Stand uses Laboratorio del Gelato
**I used 1% milk, because that's what I keep in my fridge
***Stand uses Woodstock Water Buffalo Milk yogurt, but Gourmet says it doesn't make much difference what type of yogurt you use. I used Greek yogurt.
Toast marshmallows under a broiler. (Note: For the first time in my cooking career, I set a fire in my kitchen trying to do this. Ha! To avoid this, put your broiler on LOW, place marshmallows in the CENTER of the oven, and do not broil for longer than 2 minutes MAX. To be sure you don't overtoast, check the marshmallows at 1 minute, then keep a close eye on them until they're done. It's a quick process.)
Put the milk, ice cream, and yogurt in a blender then blend until you get a "donut". Add three of the toasted marshmallows to the blender, and whirl it just until they're all broken up and distributed evenly. Be careful not to overblend, making it too melty.
Pour shake into a glass, top with a dollop of whipped cream, add the last two marshmallows on top, and serve with an extra-wide straw.
Repeat if necessary.